Crushed New Potato Salad with Mustard Dressing
Photography by Vanessa Wu.
What better way to enjoy potatoes than crushed with mustard dressing and parsley.
Serves: 4-6
INGREDIENTS
800 grams small waxy potatoes, washed
3 spring onions, finely sliced
2 tablespoons chopped flat-leaf parsley
Dressing
4 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1-2 tablespoons white wine or sherry vinegar
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together in a large bowl and season. Cook the potatoes in boiling, well salted water until just tender. Drain well.
When cool enough to handle, peel if desired. Lightly flatten with the palm of your hand and add to the dressing. Toss gently to combine. Fold through the spring onions and flat-leaf parsley to serve.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!